Pack details
- 200g of salmon gravadlax cured with salt, sugar, dill and raw beetroot
- Hand-sliced, ready to plate
- Bright magenta edge, deep coral centre, fresh herbal cure
How to serve
- Defrost in the fridge for a few hours — do not microwave
- Plate with a dollop of mustard-dill sauce (honey, dijon, sugar, oil, dill)
- Serve on rye with crème fraîche, cucumber and capers
- Brilliant on a Scandi sharing board with pickles, rye crispbread and a small glass of aquavit
Sourcing and delivery
- Atlantic salmon, hand-cured in the UK with traditional gravadlax method
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
